Daulat Ki Chaat: Exploring The Delicate Preparation Of This Winter Delicacy

The name of the dish may lead you to think that it must be a spicy or savory dish but Daulat ki Chaat is essentially a dessert that is sold during the winter months. Here, milk is the star ingredient to make this creamy and foamy dessert. 

This dessert is one of the best wintertime treats that you can enjoy along with gajar ka halwa, chikki, gajak, til ladoo, safed gajar ka halwa, and panjiri. The main highlight of daulat ki chaat is its foamy and creamy texture that comes from the continuous churning of milk, which is later left to sit overnight. So, let's get started and learn exactly what daulat ki chaat is in detail and how you can make this wonderful dessert at home. 

What Is Daulat Ki Chaat?

Although the word chaat suggests a savory dish, it is a sweet delicacy. To cook this dish, churn creamy, thick milk and collect the froth that comes out during churning in a bowl. For a light color and flavor, it is plated with a few layers of saffron milk froth. Before serving, a pinch of sugar is sprinkled on top. It is also created during a cold night. 

You've probably seen white and yellow dishes being offered at the intersections of Chandni Chowk's small streets. Of course, it must have been eaten, but even if it has not been consumed, it is certainly worth tasting once. 

While the rest of the city sleeps in the pink cold of Delhi, some old Delhi cooks sit in the open ground churning milk with large pans. The milk is churned so vigorously that a lot of foam forms in it. This foam is used to make it. Because this meal is produced by whisking milk, temperature is very important. It is a winter dish that is only consumed in the winter. 

How Did This Dessert Get Its Name?

There are other stories related to its name as well. "Daulat" means "wealth," and "chaat" alludes to a tasty combination. It is stated that it was initially intended for the upper classes because it contains a lot of milk, dry fruits, and saffron. Aside from that, it is considered to be so fragile that it should be treated as if it were valuable. According to another interpretation, this sweet, like money, expires quickly, i.e., it is very light. That's why it's also known as Daulat ki Chaat. 

The History Of Daulat Ki Chaat

Daulat ki chaat was traditionally produced only during the winter months. This sweet is claimed to have come to India from Afghanistan. Some food historians say the Botai tribe of Kazakhstan invented it from mare's milk. 

When it comes to India, the Mughal courts reference Daulat ki Chaat. Princess Jahanara, Shah Jahan's daughter, is reported to have created the empire's first "resort" in Chandni Chowk, Delhi, and it was a chaat of affluence in winter. 

How Does It Taste?

Daulat ki Chaat is a flavor-packed little landscape of foam, light as a snowflake, combined with sweetened mawa and topped with a saffron mixture and dry fruits. This dessert dish's ideal balance of crunchiness and sweetness is nothing short of a flavor explosion for the taste receptors. 

After gaining sect status throughout India, chefs are now experimenting with different variations of this dish. This dessert is known by many names in the various other cities where it is available. It is called malaiyo in Varanasi, popular in Kanpur as malai makhan and known as nimish in Lucknow. 

All thanks to Indian Accent and many other fine dining establishments that have added this renowned dish to their regular dessert menus, it is now accessible all year to amaze your taste buds. 

Daulat Ki Chaat Recipe

Ingredients

• 1 liter of full-fat milk
• 1 cup of fresh cream
• 1/2 cup powdered sugar
• A pinch of cardamom powder
• Chopped pistachios and almonds for garnish
• Saffron strands

Method

• Bring the milk to a boil in a large saucepan.
• Collect the cream that forms on the surface of the milk after it has been cooked and cooled. You can gently skim it off with a spoon.
• Whip the fresh cream in a large mixing bowl until soft peaks form.
• Fold the whipped cream gently into the collected cream.
• Dust it with powdered sugar and a pinch of cardamom powder. Fold in between each layer as you go through the layering process again.
• Refrigerate the mixture for a few hours to allow the flavors to mingle.
• Scoop the chaat into serving bowls once it has chilled.
• If desired, garnish with chopped pistachios, almonds, and saffron strands.
• Because of its light and fluffy texture, Daulat ki Chaat is best served right after its preparation.